It’s about time I got on board with the Meatless Monday theme. I tend to be a little haphazard in my recipe posts sometimes, forgetting that the first weekday is the perfect day to share a delicious, healthy vegan delight with great make-ahead potential, like these Ultimate Veggie Sliders.
This veggie sliders recipe was shared with us by Amazing Grass for their 5-Day VTOX Challenge. The challenge is a healthier lifestyle kick with tons of informational support, including plant-based recipes, informational articles and even exercises and activities. Note that this recipe is for smaller households, only making 4 veggie sliders – double or triple the recipe for larger crews or if you want to freeze some of the patties for make-ahead meals.
Special Diet Notes: Ultimate Veggie Sliders
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, peanut-free, vegan / plant-based, and vegetarian.
For nut-free, you can substitute your favorite seeds (perhaps even hemp seeds!) for the walnuts.
For strictly soy-free veggie sliders, you can substitute coconut aminos for the vegan worcestershire or soy sauce.
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- 1 to 2 teaspoons olive oil, plus additional for drizzling
- 1 medium shallot, chopped
- 2 garlic cloves, chopped
- Salt, as needed
- Black pepper, as needed
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- Pinch cayenne
- 1 tablespoon vegan Worcestershire, soy sauce or wheat-free tamari
- 1 tablespoon balsamic vinegar
- 1 tablespoon tomato paste or ketchup
- 1 tablespoon grated beet (optional; for color)
- ¼ cup walnuts
- 1 cup black beans, cooked & drained, divided
- ¾ cup cooked red quinoa (can use white), divided
- Toasted whole wheat or gluten free buns
- Toppings of choice (lettuce, red onion, tomato, shredded cabbage, jalapeños)
- Spiced ketchup and / or chipotle vegan mayonnaise (optional)
- In a small bowl, stir flax and water together and let sit and gel for a few minutes.
- Heat the oil in a medium skillet over medium-low heat. Add the shallot, garlic, a few good pinches of salt and pepper and cook for a few minutes until translucent. Add the dried spices, stir, and cook for 30 seconds more.
- Add the Worcestershire or soy sauce, balsamic, tomato paste or ketchup, grated beet (if using), walnuts, and ½ cup black beans. Stir and cook for another few minutes and turn the heat off.
- Let cool slightly, and then add the contents from the pan to a food processor. Add the flax mixture and blend until everything is cohesive. (It does not need to be perfectly smooth).
- Transfer the mix to a bowl and stir in the remaining ½ cup of black beans (smash them a little as you stir), and ½ cup of the quinoa. Stir until blended, then divide into 4 segments and roll into balls.
- Place the 4 balls on a plate and sprinkle them with the remaining ¼ cup quinoa. Gently roll them so the quinoa coats the outside of the balls, and then press each in the palm of your hand to form patties.
- Place the patties on a parchment paper lined plate and chill for 20 minutes.
- Preheat your oven to 375°F with a metal baking sheet inside.
- Transfer the parchment paper with your patties onto the pre-heated baking sheet. Drizzle a little olive oil on top and bake for about 15 minutes. Flip and bake for an additional 10-12 minutes until the outside is not mushy.
- Let cool and serve with fixings of your choice.
23 Comments
omg those just made my mouth water. I have not tried making my own veggie burgers yet. I Actually only just started eating veggie burgers a month or so ago so they’re still new to me. But this looks delicious -I might have to try making my own soon!
I don’t know why I thought you were meat free already! I guess the dairy free through me off 😉 Anyway, I’m a full time vegetarian, and THESE burgers look AMAZING! Saving this recipe for sure. Thank you!
Okay I am having serious veggie burger jealousy right now. How is this not in front of me right now? I need one! I can’t wait to make these – I’m totally pinning it (yes I have an entire board dedicated to my veggie burger obsession) and making them as soon as I go to the store!
That’s so cool! I’m going to have to check out that board 🙂
These look amazing. I love veggie burgers and much prefer making them at home versus buying something from the store. Love that these use quinoa too!
You should have seen my eyes POP right on out of my head when I saw that first picture! HOLY YUM! I can’t believe these are veggie. I am totally drooling!
I’ve never tried to make a veggie burger on my own but this looks SO good!
Love it! Totally allergy-free for me!
I’m always in search for a great VEGGIE BURGER recipe and you have totally nailed it! Great flavor, hearty ingredients and nutritious as can be! YUM! Thanks…Nic
I love a good veggie burger, and anything with cumin in it. I might give these a try. I’m wondering if the recipe can be doubled and frozen, then baked when ready to serve?
Yes, they should be freezer-friendly.
Just perfect! So many bold flavors.
I love the healthy quinoa you added to these burgers.
I love veggie burgers that are not made from mushrooms, so these look great!
That’s so funny, usually people love mushroom burgers over the bean-based ones – but I hear you! Mushroom burgers get a little overdone 🙂
Love that I can serve these during a Lenten meal. They look delish! Your food photography is amazing!
Your sliders look quite delicious, and yay for me that they are dairy free and have a gluten free option, that’s always good to see!
Wow, I’ve tried amazing grass before but never knew they had recipe ideas like this- Love the idea of vegan Worcestershire sauce!
I know, huh? They are coming up with some awesome stuff! I love their superfoods in smoothies – so yummy!
I just made something similar, but you have a couple extra additions I’ll have to try. Looks delicious!
I love that you made these yourself! 😉 this is a first for me and I love the ideas of all the spices and flavors in this 🙂
perfect for Meatless Monday, or any day. I LOVE Amazing Grass – off to look at their V-Tox now…
This looks like a masterpiece, nice flavor profiles I am sure after the first bite you’ll fall in love, yummy!